Recipes - taste the food!
A good place to start is Chef
to Chef, otherwise see below.
Peppers
Pepper facts are here.
Watch out for those habaneros!!
Potatoes
Arran victory (purple skin) is floury and cooks quickly. It makes a perfect colcannon. Wash thoroughly. Boil (with skin) till ready or beginning to split. Add calabrese, cabbage, kale to boiling water. Drain. Stir/hand mash. Add butter. (Garlic can also be added in the boiling water.)
Endive
Endive looks a bit like a lettuce but is a stronger vegetable, quite popular in autumn/winter especially in Belgium/France.
It can be boiled for 15 minutes and then add white sauce.
Lettuce
Blonde marechere lettuce can be cooked with butter and onions for a
delicious side dish.
Leek (summer)
Can be used like shallots.
Also, slice, boil (~10 mins), drain. Warm in frying pan with cheese (or grill omn plate). Use carrigbyrne, cashel blue or cheddar.
Pumpkin
Pumpkin is easy and quick and children will enjoy the bright orange colour.
Cut open and remove seeds, then it can be boiled, baked or fried. Add butter or S&P or even a glaze to taste.
Also makes good soup, add to stews or try a yummy pumpkin pie for a treat.
Cabbage
White cabbage can be eaten raw (because it is sweet) or cooked.
For a change, boill or fry the cabbage till soft, drain if excess water,
add a blue cheese (Cashel blue) on top and warm/grill till melted.
Courgette, Marrow
When small marrow is delicious fried in butter with garlic. 
They can be cooked as above when large and are also delicious.
Large marrow can be made in to ratatouille or excavated to make a bowl
to hold a mix, like mince and onion, lentils and raisins, etc.
A simple dish of fried courgette and tomatoes with S&P to taste is delicious.
Onion
Onion fried in oil or butter makes a good base from whihc to strat many dishes, meat or vegetable. Red onion is usually sweeter.Beans
When young the whole pod can be eaten. Once the beans are formed in the pods, they should be podded and eaten raw or cooked. They may also be frozen for yummy winter soups etc.
See dried bean recipes here.
Kohl-Rabi
Kohl Rabi
Stir-Fry, Yield: 4
Ingredients:
2 tb sesame oil, 2 cm; (1 inch) piece fresh root ginger, grated, 1 clove garlic; crushed, 1 kohl rabi; peeled and cut -into thin sticks, 1 lg carrot; peeled and cut into thin sticks, 250 gram pac thread egg -noodles, 1 bn salad onions; diagonally-sliced, 125 g sugar snap peas; topped and tailed, 3 tb hoi sin sauce; 2 tb soy sauce, 2 tb water, 1 ts peanut butter, 2 tb sesame seeds, 1 sliced radishes to garnish (optional)
Instructions
Heat the sesame oil in a large frying pan or wok. Add the ginger, garlic, kohl rabi and carrot and stir-fry for 3-4 minutes. Soak the noodles in boiling water to reconstitute, following instructions on the pack. Add the salad onions and sugar snap peas and stir-fry for a further 1-2 minutes. Stir in the hoi sin sauce, soy sauce, water, peanut butter and half the sesame seeds. Stir in the reconsitituted, drained noodles and serve immediately sprinkle with the remaining sesame seeds and garnish with radish slices.
Kohlrabi With Cream Gravy--Czech
1 lb. tender kolrabi, peeled and finely cut, simmer in 1 T. of butter for 5 minutes; add water with 1/2 ts. salt and cook until done.
Place in frying pan, 1 T. Butter, 1/2 T. sugar, 1 T. flour; slightly brown the flour, then add the water from the kohlrabi. Let come to boil then add the kohlrabi with some finely chopped parsley. Mix 1 c. sour cream with 1 ts. lemon juice. Pour into the hot gravy, stir well, let it get hot, but do not boil. Add salt and pepper if desired.
Brunch Baked Cinnamon Kohlrabi
Yield: 6 Servings
Ingredients:
6 md kohlrabi bulbs, peeled, 1 lg sweet onion, chopped, 1 ts cinnamon, 1 tb sunflower oil, 1/2 c breadcrumbs, 1 tb arrowroot powder, 2 tb cold water, 1 salt & pepper, 1 parsley sprigs, to garnish
Instructions:
Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until they are tender-crisp when pierced with a fork, about 20 minutes. Drain & cool.
Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from the opposite end leaving 1/4" thick shells. Dice the pulp & set aside. Place shells in a lightly oiled baking dish.
Preheat oven to 350F. In a separate bowl, toss diced pulp, onion, cinnamon, oil & breadcrumbs. Press mixture into shells.
Bake uncovered until the onions are limp & caramelized, about 20 minutes. Transfer to a warmed serving platter & keep warm. Reserve the liquid.
In a separate bowl, mix the arrowroot with the water, stirring until
completely dissolved. Set aside. Pour reserved liquid into a small saucepan
& bring to a boil. Remove from the heat & slowly add the arrowroot,
stirring constantly. Add more water as may be necessary so that you
have a sauce like consistency. Season. Spoon sauce around the the stuffed
kohlrabies, garnish with parsley & serve
immediately.
White Sauce
White sauce can be developed in many ways from a basic start:
Warm butter in a pan, add flour and stir till a paste forms, add milk slowly while stirring, add S&P to taste.
Variations: - olive oil instead of butter, - add cream, - add cheese.
